Apple Bran Muffins Recipe
Apple Bran Muffins Recipe photo by Taste of Home
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Apple Bran Muffins Recipe

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4.5 6 11
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Meet the Cook: This recipe dates back to when our two girls - now 15 and 12 - were in preschool and it was my turn to bring a snack for the class. My husband especially asks for the muffins in winter. Crafts and reading are my hobbies. -Nancy Brown, Klamath Falls, Oregon
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min. + cooling
MAKES: 24 servings


  • 2 large golden Delicious apples, peeled and chopped
  • 1/2 cup butter, cubed
  • 3 cups All-Bran
  • 1 cup boiling water
  • 2 cups buttermilk
  • 2 eggs, lightly beaten
  • 2/3 cup sugar
  • 1 cup raisins
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt

Nutritional Facts

1 each: 163 calories, 5g fat (3g saturated fat), 29mg cholesterol, 266mg sodium, 29g carbohydrate (14g sugars, 3g fiber), 4g protein.


  1. In a skillet, saute apples in butter until tender, about 10 minutes. Combine cereal and water in a large bowl; stir in buttermilk, eggs, sugar, raisins and apples with butter. Combine dry ingredients; stir into apple mixture just until moistened. Refrigerate in a tightly covered container for at least 24 hours (batter will be very thick). Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: about 24 standard-size muffins.
Editor's Note: Batter can be stored in a tightly covered container in the refrigerator for up to 2 weeks.
Originally published as Apple Bran Muffins in Country Woman May/June 1995, p33

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schweitzerca User ID: 1064748 20027
Reviewed Jun. 20, 2012

"These were okay and I may make them again because everybody but me really liked them. I like more of a true bran muffin. I like using buttermilk and all the spices."

vewebber58 User ID: 998755 30543
Reviewed Jun. 9, 2012

"Yummy muffins.....nicely spiced and moist with all the little apple chunks. Letting the batter sit in the fridge for 24 hours makes the raisins so soft and good. I will definitely make them again!"

sstetzel User ID: 158954 30541
Reviewed Jan. 16, 2012

"[quote user="BethGirvan"] Can regular milk be substituted. What do you suggest?[/quote]

Put 2 tbsp of either lemon juice or vinegar into a 2 cup glass measure and fill to the two cup line with milk.  Let it set about 5 minutes and you'll have your buttermilk substitute! "

BethGirvan User ID: 1003680 30528
Reviewed Jan. 16, 2012

"I would like to try this recipe but I don't like buttermilk. Can regular milk be substituted. What do you suggest?"

Gilligan83 User ID: 6441013 7701
Reviewed Jan. 6, 2012

"These high fiber muffins are unbelievable. I make them at least once a month. An excellant way to eat something delicious that is excellant for you."

doodledog User ID: 2006717 22452
Reviewed Dec. 16, 2008

"These were very good!!!!! I would make them again."

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